Bread Cake

Ingredients

• the quantity of a quartern loaf from the dough
• two ounces of butter
• two ounces of sugar
• eight of currants
• a tea-cupful of good milk

Method

1. 1

   Knead butter, sugar, and currants into the dough.

2. 2

   Bake in a pan rather than as a loaf for a softer crust.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 86. The excerpt below is the record exactly as published.

BREAD CAKE. — Take the quantity of a quartern loaf from the dough, when making white bread, and knead well into it two ounces of butter, two of sugar, and eight of currants. Warm the butler in a tea-cupful of good milk. By the addition of an ounce of butter or sugar, or an egg or two you may make the cake the better. A tea- cupful of raw cream improves it much. It is best to bake it in a pan, rather than as a loaf, the outside being less hard. BREAD, FRENCH.— With a quarter of a peck of fine flour mix the yolks of three and whites of two eggs, beaten and strained, a little salt, half a pint of good yeast that is not bitter, and as much milk, made a little warm, as will work into a thin light dough. Stir it about, but don’t knead it. Have ready three quart wooden dishes, divide the dough among them, set to rise, then turn them out into the oven, which must be quick. Rasp when done. BREAD, ITALIAN.— Make a stiff dough, with two pounds of fine flour, six of white powdered sugar, three or four eggs, a lemon-peel grated, and two ounces of fresh butter. If the dough is not firm Enough, add more flour and sugar. Then turn it out, and work it well with the hand, cut it into round long biscuits, and glaze them with white of egg. BRK 75 BRJEE BREAD PUDDING. — Pour boiling milk over grated bread, and cover it close. When soaked sufficiently beat it fine, and mix with it two or three eggs, well beaten. Put into a basin that will just hold it, and cover it with a fiowered cloth, and put it into boiling water. To be eaten with melted butter and sugar, or preserves. BREAD PUDDING.— Boil half a pint of milk with a bit of cinna- mon ; take four eggs, and the whites well beaten, the rind of a lemon grated, half a pound of suet chopped fine, and as much bread crumbs as are necessary. Pour your milk on the bread and suet, keep mixing it till cold, then put in the lemon-peel, eggs, a little sugar, and some nutmeg grated fine. This pud- ding may be either baked or boiled. BREAD AND BUTTER PUDDING.— Slice buttered French rolls, scatter over them two ounces of well-washed currants ; beat up three eggs in half a pint of new milk, and quarter of a pint of cream, and four ounces of sugar

Cook this with the app: pantry check, scaling, and the assistant.